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Breed Taste Charts
  • Jun 1, 2014
Breed Taste Charts

“Taste, like identity, has value only when there are differences” – Carlo Petrini, founder of Slow Food A Heritage breed is a breed that is bred for certain traits, but the philosophy behind the breeding is the old philosophy of balance. A heritage breed is one that is healthy, strong, and capable of reproducing and foraging, and lives a long time. Heritage genetics are the foundation for a humanely raised, healthy animal.

Heritage Foods founder Patrick Martins Wrote a Book! The Carnivore’s Manifesto
  • May 28, 2014
Heritage Foods founder Patrick Martins Wrote a Book! The Carnivore’s Manifesto

I’ve always known that a book was needed to accumulate all the funny things I’ve experienced over the years working with great people and tasting great foods. I met my co-author Mike Edison while doing a show on the Heritage Radio Network, and I knew I had found a perfect communicator for these ideas.

Grind 2: The Sequel
  • May 21, 2014
Grind 2: The Sequel

Cooking is easy. Mother Nature + the skill of a responsible farmer = the only recipe you should ever fuss over. Rather than filling your shelves with epic recipe books, how about breed charts that describe the gastronomic wonders of every livestock variety?

Let’s Grind! The importance of eating ground meat.
  • May 19, 2014
Let’s Grind! The importance of eating ground meat.

The way you cut your meat reflects the way you live. — Confucius Of an average eight-hundred-pound steer on the rail, I’ve seen between 20 and 80 percent turned into ground. It’s very simple: The more meat that is ground, the fewer pieces the farmer needs to worry about selling.

1/8 Cattle Shares
  • May 12, 2014
1/8 Cattle Shares

One is to grind the entire animal. This is efficient, effective and in a large part, the wave of the future. When burger meat is the goal, an entire animal is able to become one product.

Crossing Cultures
  • May 9, 2014
Crossing Cultures

Every year for the past decade the Heritage Foods USA crew takes a bunch of chefs on a tour of the slaughter facility and farms that we work with in Kansas. What is most remarkable about the experience each time is witnessing the crossing of cultures: chefs mostly from the coasts who work at some of the best restaurants in the country meet, greet and share a meal and drinks with farmers and processors from the Midwest who raise the best meats in the country on their farms.

Supporting our Youngest Farmers!
  • May 6, 2014
Supporting our Youngest Farmers!

But more young people are signing on to this line of work than in past decades because of a growing demand for better food. Perhaps no other two organizations have done more to support this important trend than 4-H Youth Development Organization and FFA (Future Farmers of America).

What Separates Heritage Chickens From the Rest of the Pack?
  • Apr 25, 2014
What Separates Heritage Chickens From the Rest of the Pack?

What really separates Heritage Breeds of chicken from the rest of the pack, and why is it so important to help preserve breed diversity? What is most remarkable about the chicken is that every one of the approximately 12 billion that populate the planet earth are all descended from the Red junglefowl (gallus gallus) of southern Asia.